To make the cakes, place the ginger, coriander, shallots, chilli, lime zest and the prawns in a food processor and blitz until fine. Add the pork and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes. Next, prepare the dipping sauce. Put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 minutes until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Next you can start to cook the cakes. Brush both sides of the cakes with the vegetable oil and place on a baking sheet. Cook for 2 minutes on one side, turn over and brush with the liquids from the prepared sauce. Cook for another 2-3 minutes and slightly browned at the edges. Serve the cakes with the sweet chilli and cucumber relish.

Serves 14-16

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